Panasonic NNCT857 Cookery Book & Operating Instructions page 83

Ingredients
2 trout, 225-300g (8-
11oz) each
Stuffing:
4 spring onions, finely
chopped
50g (2oz) button mush-
rooms, finely sliced
2cm (¾") cube fresh
ginger, peeled and
grated
15ml (1tbsp) soy sauce
juice of 1 lime
salt&pepper
Ingredients
60ml (4tbsp) natural
low fat yoghurt
30ml (2tbsp) sun-dried
tomato pesto
30ml (2tbsp) chopped
fresh parsley or dill
2 x 175g (6oz) cod or
haddock fillets, skinned
1 lime, juice of
Oven Accessory: glass turntable + metal tray on low wire rack
1. Wash the fish and pat dry. Fill the fish cavities with the onions,
mushrooms and ginger and arrange the fish on the metal tray.
2. Pour over the soy sauce and lime juice. Season and marinade
for one hour in the fridge.
3. Place tray on rack and cook on COMBINATION: TURBO-BAKE
200°C + GRILL 1 + WARM MICROWAVE for 15 mins.
Dish: small bowl
Oven Accessory: glass turntable + metal tray on high rack
1. Mix the yoghurt, pesto and 15ml (1 tbsp) of the parsley or dill
and season well.
2. Place fish fillets on metal tray and pour over the yoghurt sauce.
3. Place tray on rack and cook on COMBINATION: GRILL 2 +
MEDIUM MICROWAVE for 8-9 mins.
4. Sprinkle the remaining parsley or dill over the dish and serve
with salad and crusty bread.
81
Serves 4
Serves 4